If you’re looking for a delicious, restaurant-quality meal that’s easy to make at home, this Pan-Seared Chicken & Broccolini with Creamy Mustard Sauce is the perfect recipe. Tender, juicy chicken tenderloins and crisp-tender broccolini pair beautifully with a rich and tangy mustard sauce infused with fresh thyme. This dish is elegant enough for a special occasion but simple enough for a weekday dinner. Each bite is packed with flavor, and the creamy sauce ties everything together beautifully!
Ingredients:
For the Chicken:
- 1 ½ pounds chicken tenderloins, thawed
- Salt and pepper, to taste
- ¼ cup flour
- 2-3 tablespoons olive oil
For the Broccolini:
- 1 pound of broccolini, cleaned and halved lengthwise
- Water and salt, for blanching broccolini
For the Sauce:
- 1 tablespoon olive oil (plus more if needed)
- 1 large shallot (or 2 regular shallots), diced
- 2 cups chicken broth
- 4 sprigs fresh thyme (plus more for garnish)
- ½ cup heavy whipping cream
- 2 tablespoons Dijon mustard (or spicy brown mustard)
Instructions:
- Prepare the Chicken: Season the chicken tenderloins with salt and pepper, then lightly dredge them in flour, shaking off any excess.In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat. Sear the chicken for 3 to 4 minutes on each side, or until it develops a golden-brown crust and is fully cooked. Transfer the chicken to a plate and keep it aside.
- Blanch the Broccolini: Fill a pot with salted water and bring it to a rolling boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp.Drain the broccolini and set aside.
- Prepare the Sauce: In the same skillet used for the chicken, add an additional tablespoon of olive oil if needed, then add the diced shallots. Sauté for 2-3 minutes until the shallots are softened and fragrant.Pour in the chicken broth and add the fresh thyme sprigs. Let the mixture simmer for 5-7 minutes until the broth reduces by half.Stir in the heavy cream and Dijon mustard, mixing well to create a smooth, creamy sauce. Allow it to simmer for an additional 3-4 minutes until slightly thickened.
- Combine and Serve: Return the chicken to the skillet, along with the broccolini. Spoon some of the sauce over the chicken and broccolini to coat them evenly.
Conclusion:
This Pan-Seared Chicken with Broccolini in a Creamy Mustard Sauce is a delightful and hearty dish that exudes gourmet appeal. Juicy chicken, vibrant broccolini, and a luscious, zesty mustard sauce unite to create a symphony of flavors that elevates your dining experience. Perfect for a special occasion or a cozy evening at home, this meal is bound to leave a lasting impression!
Pan-Seared Chicken & Broccolini with Creamy Mustard Thyme Sauce
Juicy pan-seared chicken and broccolini with acreamy, thyme-infused mustard sauce, perfect for a cozy and elegant dinner.
For the Chicken:
- 1 ½ pounds chicken tenderloins (thawed)
- Salt and pepper (to taste)
- ¼ cup flour
- 2-3 tablespoons olive oil
For the Broccolini:
- 1 pound of broccolini (cleaned and halved lengthwise)
- Water and salt (for blanching broccolini)
For the Sauce:
- 1 tablespoon olive oil (plus more if needed)
- 1 large shallot (or 2 regular shallots, diced)
- 2 cups chicken broth
- 4 sprigs fresh thyme (plus more for garnish)
- ½ cup heavy whipping cream
- 2 tablespoons Dijon mustard (or spicy brown mustard)
- Prepare the Chicken: Season the chicken tenderloins with salt and pepper, then lightly dredge them in flour, shaking off any excess. In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat. Sear the chicken for 3 to 4 minutes on each side, or until it develops a golden-brown crust and is fully cooked. Transfer the chicken to a plate and keep it aside.
- Blanch the Broccolini: Fill a pot with salted water and bring it to a rolling boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain the broccolini and set aside.
- Prepare the Sauce: In the same skillet used for the chicken, add an additional tablespoon of olive oil if needed, then add the diced shallots. Sauté for 2-3 minutes until the shallots are softened and fragrant. Pour in the chicken broth and add the fresh thyme sprigs. Let the mixture simmer for 5-7 minutes until the broth reduces by half. Stir in the heavy cream and Dijon mustard, mixing well to create a smooth, creamy sauce. Allow it to simmer for an additional 3-4 minutes until slightly thickened.
- Combine and Serve: Return the chicken to the skillet, along with the broccolini. Spoon some of the sauce over the chicken and broccolini to coat them evenly.